Recipe: Mexican Pasta Shells (meatless, using beans and cream cheese)

MEXICAN PASTA SHELLS

12 jumbo pasta shells
2 teaspoons vegetable oil
1/2 cup chopped onion
1 (16 ounce) can pinto beans, rinsed and drained
1 1/2 teaspoons chili powder
1 (3 ounce) package cream cheese, softened
3/4 cup taco sauce, divided use
1 cup shredded Co-Jack cheese
1/2 cup crushed corn chips
1/2 cup sour cream (for garnish)
1/4 cup sliced green onions (for garnish)

Cook and drain pasta shells as directed on package.

Heat oil in a 2-quart nonstick saucepan over medium heat. Cook onion in oil about 5 minutes, stirring frequently until crisp tender. Stir in beans, chili powder, cream cheese and 1/4 cup taco sauce. Heat over medium low heat for 2-3 minutes, stirring occasionally, until the cheese is melted.

Heat the oven to 350 degrees F. Spray an 8-inch square pan with cooking spray.

Filled cooked shells with the bean mixture. Place the shells, filled sides up, in the pan. Pour the remaining 1/2 cup taco sauce over the shells.

Cover and bake for 20 minutes. Sprinkle with cheese and corn chips. Bake uncovered about 10 minutes or until the cheese is melted.

Garnish with sour cream and onions.

Makes 6 servings
Adapted from source: Easy Vegetarian, Classics Go Meatless, Betty Crocker Recipe Magazine #160, March 2000